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BRAISED PORK RIBS WITH BLACK MOSS AND MUSHROOMS

Serves 6 to 8

Ingredients:

  • Pork Ribs, 10 pieces
  • Black Moss, 1 packet
  • Dried Shitake Mushrooms, 20
  • Dried Oysters, 18
  • Red Dates, 10
  • Brown Ice Sugar, 1 tablespoon
  • Oyster Sauce, 5 tablespoons
  • Dark Soy Sauce, 3 tablespoons
  • Water to fill

Preparations:

  1. Soak dried shitake mushrooms in water overnight. Keep mushroom water for use later.
  2. Soak black moss in water for at least 30 minutes or till it softens. 

Instructions:

  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add mushroom water, oyster sauce, dark soy sauce and brown ice sugar. Stir well and bring to a soft boil over medium heat.
  2. When boiling, add soft shitake mushrooms, dried oysters, red dates and pork ribs. Add water till it barely covers the ingredients, bring the contents to a boil on medium heat and simmer for 10 minutes.
  3. After 10 minutes and when boiling, close the inner pot lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside overnight.
  4. In the morning or the next day, re-boil the contents with some stirs (to release potential built-up bubbles). When boiling, give the sauce a quick taste and adjust to desired.
  5. After tasting, loosen soft black moss and spread them evenly on top of the ingredients. Steep the black moss in (not stirring in) and give it a boil for 10 minutes.
  6. After 10 minutes and when boiling, close the inner pot lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside till lunch or dinner time.
  7. Before serving, give it a quick boil and eat it with white rice!

Notes:

  • This recipe is based on using the Thermos® Shuttle Chef® RPE-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Tips:

  • It is recommended to always watch over each re-boiling process to avoid potential bumping phenomenon.

 

Photos and recipe courtesy of Thermos Singapore team.